1. Whisk together all sauce ingredients in a small bowl. Refrigerate until ready to use.
2. Toss chicken with lemon juice, oregano, coriander, salt, pepper,
garlic and olive oil. Marinade at least 15 minutes, an hour is ideal.
3. Heat a large pot over high heat and add enough oil to coat the bottom lightly.
4. In a large saucepan, cook the chicken in batches until done. Remove from pan, set aside and keep warm.
5. In the same pot you cooked the chicken, add the butter, rice, turmeric and cumin. Stir to coat, cook about 1-2 minutes.
6. Add chicken stock and salt and bring to a boil.
7. Turn heat down to low, cover and cook 15 minutes. Fluff with a fork when finished and remove from heat.
8. When everything is done, dice the chicken.
9. Serve chicken pieces on top of rice, drizzle with the white sauce and add hot sauce if desired.
10. Enjoy! (Servings: 4)